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1
Roast the beets.
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2
Preheat the oven to 425 degrees.
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3
Cut the greens off of the beets, leaving about 1/2 inch of the stems attached.
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4
Scrub the beets and place in a baking dish or ovenproof casserole.
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5
Add about 1/4 inch water to the dish.
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6
Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender.
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7
Remove from the heat and allow to cool.
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8
If not using right away, refrigerate in a covered bowl
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9
Line another roasting pan with foil or parchment and brush with olive oil.
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10
Peel the squash and cut in 1/2-inch thick slices.
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11
Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet.
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12
Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender.
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13
You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf.
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14
Remove from the heat and allow to cool
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15
Meanwhile, bring a large pot of water to a boil while you stem and wash the greens.
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16
Add salt to the water, and blanch the greens for 1 minute or until tender.
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17
Transfer the greens to a bowl of cold water, then drain and squeeze out the water.
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18
Chop coarsely
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19
Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil.
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20
When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes.
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21
Toss with half the salad dressing.
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22
In a separate bowl, toss the roasted squash with the remaining dressing
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23
Place the greens on a platter, leaving a space in the middle.
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24
Arrange the beets and squash in alternating rows in the middle of the platter.
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25
Sprinkle on the fresh herbs and the walnuts.
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26
If desired, sprinkle on crumbled feta.
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27
Serve
